- 2 pounds fennel bulbs
- 3 to 4 oranges
- 1/4 cup good olive oil
- 2 lemons, juiced
- Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces arugula
Cut the fronds from the fennel bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb in half and remove the cores with a sharp knife.
Fit a food processor with the thinnest slicing blade. Cut the fennel bulbs into wedges and place horizontally into the feed tube. Process in batches. Peel each orange, remove the pith with a knife, and slice. Set aside.